Marc Hendrickx

Effects of high pressure on enzymes related to food quality

Marc Hendrickx, L. Ludikhuyze, I. Van den Broeck et al. · Trends in Food Science & Technology · 1998 · 544 citations

Agriculture, Biochemistry, Food Science +14

Pectins in Processed Fruits and Vegetables: Part II—Structure–Function Relationships

Daniel N. Sila, Sandy Van Buggenhout, Thomas Duvetter et al. · Comprehensive Reviews in Food Science and Food Safety · 2009 · 407 citations

Agriculture, Biochemistry, Food Science +17

Innovative food science and emerging technologies

Gustavo V. Barbosa‐Cánovas, Marc Hendrickx, Dietrich Knorr · Innovative Food Science & Emerging Technologies · 2000 · 380 citations

Agriculture, Food Science, Food Engineering +11

Comparative study of the cell wall composition of broccoli, carrot, and tomato: Structural characterization of the extractable pectins and hemicelluloses

Ken Houben, Ruben P. Jolie, Ilse Fraeye et al. · Carbohydrate Research · 2011 · 339 citations

Life Sciences, Food Science, Plant Sciences +16

FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices

Clare Kyomugasho, Stefanie Christiaens, Avi Shpigelman et al. · Food Chemistry · 2014 · 287 citations · Full text

Agriculture, Chemistry, Food Science +11